PEPPER-CHICKEN FETTUCCINI TOSS

1/2 lb. fettuccini, cooked
1/4 cup olive or vegetable oil
3 boneless, skinless chicken breast halves, cut into strips
1 large red bell pepper, cut into strips
1 large green bell pepper
1 large yellow bell pepper, cut into strips
1 med. onion, cut into chunks
1 cup sliced fresh mushrooms
1 tsp. any salt-free herb seasoning
1 Tbsp. grated parmesan cheese

Prepare fettuccini as package directs, drain. In large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning. Cook and stir over med. heat until chicken is cooked through, 8-10 mins.. add hot cooked fettuccini and parmesan cheese, toss to coat. Serve immediately. Refrigerate leftovers.Serves 6

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CREAMY V-8 DRESSING
Makes 2 1/2 cups

1 pkg. (8 oz.) reduced calorie cream cheese, softened
1 cup lite mayonnaise
1 cup v-8 vegetable juice
3 cloves garlic minced
1 tsp. lemon juice

In med. bowl, blend cream cheese till smooth. Gradually stir in mayo till well blended. Stir in v-8, garlic and lemon juice. Cover, refrigerate until serving time,at least 2 hours. Use as a salad dressing, for dipping or as a sandwich spread.

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TWICE BAKED POTATOES
Makes 4 servings

2 large baking potatoes
1/4 cup buttermilk, (I keep the powdered buttermilk on hand)
1 green onion sliced thin
1 Tbsp. unsalted margarine
1/8 tsp. black pepper
1 Tbsp. grated parmesan cheese
pinch paprika

Preheat the oven to 400. Pierce the potatoes with a fork, place them in the oven and bake for 1 hour or till fork tender.
As soon as the potatoes are cool enough to handle, halve each one lengthwise and carefully scoop the pulp into a med. bowl. Set the shells aside. Mash the pulp with a hand masher, then beat in the buttermilk, green onion, half of the margarine and the pepper. Spoon the mixture into the potato shells, score the tops with the tines of a fork to make a decorative design and sprinkle with the cheese and paprika. Arrange in an ungreased 8x8x2 baking dish. dot with the remaining margarine and bake uncovered for 20 mins. Increase the temp. to broil, transfer the baking dish to the broiler, about 5" from the heat, and broil for 1-2 mins. or until golden brown.

I've made these and they were very good.